I love my chocolate! Before I was introduced to raw food and raw desserts, if I ate a piece of chocolate I would end up finishing the packet, box, container within a short period of time. I was hooked. Afterwards, I would feel yuck. I’d consumed way too much chocolate, I now had a chocolate high which meant I was going to crash sometime soon and I just felt angry at myself that I had let myself pig out on the packet. I mean who eats a whole packet of Tim Tams as they walk home from the shops or eats all the Ferrero Rocher in less than 24hours (yes the big box)? That is why I wouldn’t have chocolate in the house as I knew that if I started it would all go very quickly.  Well, that is not the case now.  I love my raw chocolate creations. They satisfy the sweet tooth, I do not feel bloated and heavy after having it and best of all I feel satisfied after a slice and have no desire to consume it all.

This is one of my favourite chocolate recipes as the brownie part is moist while the chocolate frosting is just to die for. Once I’ve made a batch I slice it up and store it in the freezer and then I am able to have a piece whenever I feel like it.

Chocolate Brownie with Chocolate Ganache

Equipment: Food processor, blender, 20cm square cake tin
Prep Time30 mins
Soaking Time1 hr
Total Time30 mins
Course: Dessert
Cuisine: Dessert
Keyword: Chocolate, Dairy free, Raw, Vegan
Servings: 36 pieces
Author: Vicki Cook



  • 1 cup raw cashews
  • 1 cup walnuts
  • 1/2 cup raw cacao powder
  • 1/2 cup desiccated coconut
  • 1/2 tsp celtic sea salt
  • 1 1/2 - 1 3/4 cups medjool dates tightly packed, pitted, chopped

Chocolate Ganache

  • 2 ripe avocado
  • 4 Tbs raw cacao powder
  • 4 Tbs maple syrup
  • 8 medjool dates pitted and chopped
  • 2 tsp coconut oil melted


Prior Preparation

  • Soak 8 medjool dates for at least 1 hour in filtered water.
  • Line 20cm square tin with baking paper


  • In a food processor, process cashew nuts, walnuts, cacao powder, desiccated coconut and celtic sea salt until mixture resembles breadcrumbs.
  • Add 1 1/2 cups of medjool dates and process until dates are finely chopped through the mixture. If you can squeeze mixture together forming a ball and it holds it’s shape then the mixture is ready. If not add a few more dates and process again.
  • Press mixture into the lined cake tin to form the brownie base. Place in the freezer while making the ganache.

Chocolate Ganache

  • Place all ingredients into a high speed blender and process until smooth. You will need to scrape the sides a few times to ensure the ganache is smooth.
  • Remove the brownie base from the freezer and spread the ganache evenly over the top.
  • Place the cake tin in the freezer for about 2 hours to set the ganache then remove the brownie from the cake tin.
  • Slice into 2 cm squares 


Store and Serve:
Chocolate Brownie with Chocolate Ganache can be stored in an airtight container in the freezer for 2 months.
Defrost in the fridge for 20mins. They can be enjoyed straight from the freezer. Shhh!